This week's story,
Know yourself and put yourself to good use
A childhood in which fish were close at hand, naturally leading to the path of sushi You were born in Kuroiso […]
Masayoshi Takayama | Masa
Past story,
-
A journey to the present through a wholehearted desire to know more about cooking
Hideaki SatoTa Vie (Tabi) -
I seek for the restaurant who provides “perfect cuisine” that combines beauty and taste
Tanaka KazuyukiRestaurant Racine -
A three Michelin-starred chef at his beloved region, Champagne, presents how restaurants should be with maintaining his family-owned and operated restaurant.
Arnaud LallementL’ASSIETTE CHAMPENOISE -
You absolutely cannot cook by yourself. The essence of French cuisine, learned from the masters
Yuichiro WatanabeNabeno-Ism -
-
It’s essential for a bartender to face things head on with a sense of truth and honesty
Hisashi KishiSTAR BAR -
-
The history of a long-established restaurant, therein lies the extension to my own cooking
Olivier ChaignonL'Osier -
-
Dishes must have chef’s philosophy. I’d like to make “Teshima Ryuji’s dish” which reflects my philosophy
Teshima RyujiRestaurant PAGES